Haoma, Bangkok’s urban farm and zero-waste restaurant, has been honored with its first ever Michelin Star, while its sustainability credentials have been bolstered by the rare awarding of a Green Star.
The 2023 Michelin Guide Thailand praises Haoma for its “sustainable, seasonal, local ingredients sourced from farmers, breeders, fisherfolk and the restaurant’s own garden” turned into “delicious, beautifully plated neo-Indian dishes”.
At just 32 years old, Haoma Chef Deepankar ‘DK’ Khosla is currently the youngest Indian chef to hold a Michelin Star, and the first from his country to ever receive the hallowed Green Star.
In fact, Haoma is one of just three venues in Thailand - and the only one in Bangkok - to receive the Green Star, an award which spotlights restaurants at the forefront of the industry for sustainable practices and accountability for upholding ethical and environmental standards.
"As a chef, it’s a dream to be able to reach the epitome and be recognized by the most prestigious institution of dining, the Michelin Guide,” Chef DK says.
The 2023 Michelin Guide Thailand praises Haoma for its “sustainable, seasonal, local ingredients sourced from farmers, breeders, fisherfolk and the restaurant’s own garden” turned into “delicious, beautifully plated neo-Indian dishes”.
At just 32 years old, Haoma Chef Deepankar ‘DK’ Khosla is currently the youngest Indian chef to hold a Michelin Star, and the first from his country to ever receive the hallowed Green Star.
In fact, Haoma is one of just three venues in Thailand - and the only one in Bangkok - to receive the Green Star, an award which spotlights restaurants at the forefront of the industry for sustainable practices and accountability for upholding ethical and environmental standards.
"As a chef, it’s a dream to be able to reach the epitome and be recognized by the most prestigious institution of dining, the Michelin Guide,” Chef DK says.
“I am honored to be the youngest Indian Michelin chef in the world at the moment and being the first Indian chef awarded a Green Star. We promise to keep taking the flag of Indian culinary to greater heights, never compromising on ethics and environment, society and sustainability being always a priority," he adds.
The Michelin Guide recognition follows soon after another international accolade, with Haoma included in Forbes’ global list of ‘The Coolest Restaurants To Eat At In 2023’, where it is called “a very different, very original and fun fine dining experience”.
Open since 2017, Haoma is a ‘Neo-Indian’ restaurant that combines culinary excellence with unwavering eco-friendly commitments. Named after the elixir of life held sacred in timeless Zoroastrian and Hindu traditions, this farm-to-table urban oasis follows the elegant philosophy of “reduce, reuse, recycle, degust”.
Haoma’s à la carte and seasonal tasting menus, which include a vegetarian offering, showcase a wealth of ingredients from the on-site aquaponics farm, whether it’s any of the 40-plus different herbs and fruiting vegetables that fill the garden or the fish grown in conserved rainwater.
Meanwhile, the ever-passionate Chef DK and his team also raise their own chickens, goats and cows at a Bangkok farm started during the pandemic.
This December, Haoma unveils its latest menu, dubbed ‘Royal Repast of India’, which celebrates Indian food as refined by royal families over many millennia prior to colonization.
Priced at THB 3,990 ++ per person, the 11-course menu explores the roots and heritage of Indian cuisine through delicacies like ‘Jaipur’, a colorful depiction of the famed pink city of the same name where Chef DK started his career, blending a traditional royal appetizer of mango with a fermented Chaas Lassi that’s been flavored with cumin, mint and chili.
Elsewhere on the menu, the ‘Madras Crab Curry’ pays homage to the royal feasts of Tamil Nadu, cooked from scratch (a true rarity nowadays) and served to guests with gorgeous hunks of local Andaman Sea Crab.
‘Samudra’ highlights Chef DK’s modernist approach to cooking by capturing the essence of the ocean through reimaginings of classics like the complexly spiced Xacuti Curry and Goan Fish Curry.
For those feeling in the mood to celebrate, Haoma is also rolling out a special festive menu from 21st December to 1st January, priced at THB 3,990 ++ and available in vegetarian and non-vegetarian options.
Guests can enjoy their magical year-end moment safe in the knowledge that Haoma’s wine list is composed entirely of bottles from small farmers and growers who practice organic and biodynamic viticulture.
The Michelin Guide recognition follows soon after another international accolade, with Haoma included in Forbes’ global list of ‘The Coolest Restaurants To Eat At In 2023’, where it is called “a very different, very original and fun fine dining experience”.
Open since 2017, Haoma is a ‘Neo-Indian’ restaurant that combines culinary excellence with unwavering eco-friendly commitments. Named after the elixir of life held sacred in timeless Zoroastrian and Hindu traditions, this farm-to-table urban oasis follows the elegant philosophy of “reduce, reuse, recycle, degust”.
Haoma’s à la carte and seasonal tasting menus, which include a vegetarian offering, showcase a wealth of ingredients from the on-site aquaponics farm, whether it’s any of the 40-plus different herbs and fruiting vegetables that fill the garden or the fish grown in conserved rainwater.
Meanwhile, the ever-passionate Chef DK and his team also raise their own chickens, goats and cows at a Bangkok farm started during the pandemic.
This December, Haoma unveils its latest menu, dubbed ‘Royal Repast of India’, which celebrates Indian food as refined by royal families over many millennia prior to colonization.
Priced at THB 3,990 ++ per person, the 11-course menu explores the roots and heritage of Indian cuisine through delicacies like ‘Jaipur’, a colorful depiction of the famed pink city of the same name where Chef DK started his career, blending a traditional royal appetizer of mango with a fermented Chaas Lassi that’s been flavored with cumin, mint and chili.
Elsewhere on the menu, the ‘Madras Crab Curry’ pays homage to the royal feasts of Tamil Nadu, cooked from scratch (a true rarity nowadays) and served to guests with gorgeous hunks of local Andaman Sea Crab.
‘Samudra’ highlights Chef DK’s modernist approach to cooking by capturing the essence of the ocean through reimaginings of classics like the complexly spiced Xacuti Curry and Goan Fish Curry.
For those feeling in the mood to celebrate, Haoma is also rolling out a special festive menu from 21st December to 1st January, priced at THB 3,990 ++ and available in vegetarian and non-vegetarian options.
Guests can enjoy their magical year-end moment safe in the knowledge that Haoma’s wine list is composed entirely of bottles from small farmers and growers who practice organic and biodynamic viticulture.
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